Читать книгу The Golden Age Cook Book - Dwight Henrietta Latham - Страница 59

Soak a pint of marrowfat beans over night in water enough to cover them. In the morning drain, and put them on the fire with a small onion and a gallon of cold water, boil until tender and strain. Add to the stock a little summer savory, two ounces of butter and a cup of cream or rich milk, season with salt and pepper. When the soup comes to a boil, cut two slices of toast into dice, and four hard-boiled eggs in slices, put in the tureen and pour the soup over them and serve.